Vegan Mac and Cheese (Gluten-Free)

Growing up, mac and cheese was never a big favourite of mine. Perhaps it was because I only ever tried those cheap, tinned varieties (I was a food snob right from a little dot!), or perhaps it was because I never truly appreciated just how comforting and warming it could be.

However, I can now say, hands on heart, that I appreciate mac and cheese in all its creamy glory.

This vegan version of the classic pasta dish is made using only wholesome, nutritious ingredients. And, while it may seem like a shame to “healthify” such a staple comfort food, I promise you won’t regret it…

Made using butternut squash, which is full of bone-healthy potassium and vitamin B6 (essential for healthy nervous and immune systems) and my favourite gluten-free brown rice pasta, this is the perfect dish to curl up on the sofa with.

I hope you enjoy it every bit as much as I do!

Vegan Mac and Cheese (Gluten-Free)

Ingredients:

Serves 2-4 –

300g Rizopia brown rice pasta elbows

1 cup chopped butternut squash (about 1/3 of a squash)

1 small carrot, peeled and chopped

1 onion, peeled and chopped

1 clove minced garlic

½ cup cashews, soaked for 4-6 hours

3 tbsp coconut cream

¼ cup Nutritional Yeast

1 tbsp fresh lemon juice

1 tbsp arrowroot

1 tsp pink salt

1.5 tsp paprika

Pinch cayenne pepper

Method:

Cook the elbows according to packet instructions, then drain, reserving the cooking water and setting to one side.

In a separate pan, boil or steam your squash, carrot and onion until tender. Tip them into a blender along with the other ingredients (apart from the pasta!) and around 200ml of the reserved pasta cooking water. Blend until completely smooth.

Pour your elbows back into a saucepan, then stir through the sauce and gently reheat. Serve topped with more black pepper and enjoy!